Exclusive: Eric Ripert’s New Avec Eric Cookbook and the Video Clips that Inspired It

Le Bernardin chef and Top Chef judge Eric Ripert has had four New York Times stars longer than anyone in history, but he’s about as humble as they come. “I just want to thank the universe,” he said last week at an Ace Hotel fête in New York, honoring his new Avec Eric cookbook, which is based on his PBS show of the same name. The show’s collection of Emmys glittered behind him in the candlelight.

The book itself is as sumptuous as the show, with travelogue-inspired recipes designed to showcase fresh ingredients with simple preparations. They range from Le Bernardin adaptations (the salmon rillette! the cod with octopus-red wine sauce and Basquaise emulsion!) to childhood favorites, like a romaine salad Ripert’s grandparents used to make for him with greens they grew in their garden. The book, in that way, presents all facets of Ripert as food ambassador: the family man, the world-class chef, and the guy on vacation in the Caymans with his bros. Bonus: Wine pairings are suggested throughout, courtesy of Aldo Sohm, “Best Sommelier in the World” winner.

Photo by Nigel Parry.Above is the Avec Eric highlight reel that the chef showed at his cookbook launch, including many guest appearances: he chats chorizo with Anthony Bourdain (who wrote the book’s foreword), margaritas with José Andrés (whose secret is ocean-inspired salt foam), and emotional highs with David Chang (who is really, really angry about some things). Bon appétit!